Description
Cider Braised Short Ribs with Caramelized Onions is a rich and hearty dish where beef short ribs are slow-cooked in apple cider, broth, and aromatic herbs until tender and falling off the bone. The caramelized onions add a sweet depth of flavor, and a bed of creamy mashed potatoes complements the succulent meat and savory pan sauce perfectly. This comforting meal is ideal for a cozy dinner and can be prepared using either the oven or a slow cooker.
Ingredients
Scale
Meat
- 5 pounds bone-in beef short ribs
Seasoning & Coating
- 3 tablespoons all-purpose flour
- Kosher salt and black pepper, to taste
Vegetables & Aromatics
- 4 yellow onions, thinly sliced
- 6 carrots, chopped
- 6 cloves garlic, smashed
- 2 tablespoons chopped fresh thyme
- 2 bay leaves
- 1 apple, quartered (optional)
Liquids & Fats
- 1 tablespoon salted butter
- 2 cups apple cider (divided)
- 2 cups chicken broth or dry white wine
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) to prepare for slow roasting of the ribs.
- Season and Sear the Short Ribs: Pat the short ribs dry and season them generously with kosher salt and black pepper. Rub with flour to coat evenly. Heat a large oven-safe Dutch oven over high heat. Sear the short ribs on all sides until browned and caramelized, approximately 3-4 minutes per side. Remove ribs and set aside. Wipe excess grease from the pot.
- Caramelize the Onions: Add the butter to the Dutch oven and melt over medium heat. Add the sliced onions and cook for about 5 minutes, stirring occasionally, until softened. Pour in ½ cup of the apple cider, season with salt and pepper, and continue cooking the onions for another 5–8 minutes until the cider evaporates and onions turn lightly golden brown.
- Add Herbs and Liquids: Stir in the chopped fresh thyme. Return the seared short ribs to the pot. Pour in the remaining 1½ cups of apple cider and the 2 cups of chicken broth or dry white wine. Add the chopped carrots, smashed garlic cloves, and bay leaves. Arrange the quartered apple pieces around the ribs for added flavor and aroma.
- Braise the Short Ribs: Cover the Dutch oven with its lid and transfer to the preheated oven. Braise the ribs for 2½ to 3 hours, or until the meat is very tender and easily pulls away from the bone.
- Finish and Serve: Carefully remove the bay leaves from the braising liquid. Serve the tender short ribs over a bed of mashed potatoes. Spoon generous amounts of the caramelized onions and pan sauce over the ribs for a flavorful finish. Enjoy this comforting and savory dish!
Notes
- You can substitute chicken broth with dry white wine for a different but equally delicious flavor profile.
- Adding apples is optional but adds a lovely subtle sweetness that complements the cider.
- For convenience, this recipe can also be made using a slow cooker as detailed in the instructions.
- Make sure to sear the ribs well for optimal flavor development through the Maillard reaction.
- Serve with creamy mashed potatoes or crusty bread to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving (approx. 8 oz meat with sauce and vegetables)
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg
